Shrimp and Andouille Cajun Alfredo

I believe that my favorite fusion cooking is Cajun and Italian. I mean they just sing together.

This recipe is simply perfect. I changed nothing except made about a half recipe. I owe it all to Patrick Johnson at JustaPinch who put this together.

This is quite spicy and you may want to tone down the heat a bit, that is up to you. I used chipotle powder for the “hot chili powder” and that stuff is a big on the hot side, so be forwarned. We really did love it though.

We had I think enough for 3 people easily, so this full recipe is probably good for 6 people I think. Those were very big servings too!

So do please splurge now and then and make this delight. It’s heavy on calories and fat of course, but then you only eat a meal like this every couple of weeks or so, right?

INGREDIENTS:

• 1 1/2 lb of shrimp (I used medium) peel, deveined
• 6 TBSP Cajun seasoning, this recipe or commercial
• 2 TBSP EVOO
• 1 pkg Andouille sausage (or another if you have a preference)
• 1/2 medium onion, diced
• 1 1/2 tsp red pepper flakes
• 5 cloves garlic, micro-planed
• 1 TBSP Worcestershire sauce
• 1 lb of linguine (personal preference here too)
• 2 c cream
• 1 c whole milk
• 1 TBSP black pepper
• 1/2 tsp hot chili powder
• 1/2 tsp kosher salt (I didn’t use any–the cheese and sausage have plenty)
• 1 stk butter, sliced
• 1 1/2 c parmigiano-reggiano or a very high-grade parmesan
• 1/3 c chopped parsley

INSTRUCTIONS:

1. Place the shrimp in a bag and use 1/2 of the Cajun seasonings. Shake and refrigerate for an hour or so. (I went ahead and cooked the shrimp early and just placed it in a bowl. Once cooked you just want to reheat it in the finished sauce at the end. The recipe is somewhat busy and so having this done ahead allowed me to pull a salad together and so forth and not be rushed.)
2. To cook shrimp, place in a saute pan with half of the EVOO and cook, for a minute or two on each side. Remove from pan, and use this same pan to do the sauce in.
3. Get a pot of water heated for the pasta to cook in.
4. To the saute pan, add the rest of the EVOO,  and the sausage, cut into slices. Just saute lightly. Add the onions, and then the pepper flakes, garlic, and Worcestershire sauce. Cook just until onions are softened.
5. Add the cream, milk, rest of the Cajun seasoning, pepper and chili powder and salt if using. Stir until well mixed.
6. Bring to a soft boil, add the butter and melt it in, and then the cheese, shredded, stirring and reducing the temperature to a very low heat. You can leave it here, stirring now and again, for as much as 20 minutes if need be.
7. Cook the pasta al dente, drain and pour into the saute pan and mix until all is coated.
8. Then add the shrimp back in and mix until just heated. Place in a serving dish and cover with the parsley.

Serves: 6 generously

NOTE: This really is good. I urge you to try it. We had it with a nice salad and some very good french bread. Perfect.

A Pie of a Tamale

As best I can understand it, a tamale pie is tamales without all the work.

Anyway, the gist of the recipe is ground beef, seasonings and a cornbread top. At least that’s the way I’ve always made mine.

You can play with the heat here as much as you like without doing any real damage either way. I find the canned chiles to be fairly mild so I do recommend some fresh jalapeños if you want to kick up the heat.

My recipe seems about par for the course, but I have more “stuff” than most I think.

INGREDIENTS:

• 1 lb ground round
• 1 medium onion, diced
• 1/2 sweet pepper (any color), diced
• 2 lg cloves garlic, micro-planed
• 1  4 oz can green chiles, chopped
• 1-2 jalapeños, seeds removed if desired, and finely chopped
• 1 TBSP adobo sauce
• 2 TBSP good quality chili powder
• 2 tsp cumin
• 1 15 oz can of any type beans you like, rinsed
• 1 15 oz can diced tomatoes
• 1 c corn
• 1 recipe for cornbread ( see note) 

INSTRUCTIONS:

1. Brown meat with onions and the chiles.
2. Add the spices and mix in and simmer for about 10 minutes until done.
3. Add the beans, tomatoes and corn. Stir and heat through.
4. Make the cornbread.
5. Place the meat mixture into a baking dish. a 10 x 6 is great.
6. Spread with the cornbread mixture.
7. Place in a 425° oven for about 25 minutes.
8. Serve with sour cream and shredded cheese of your choice.

Serves: 6-8

NOTE: You can substitute masa harina for the cornmeal. Also you can add chiles to the batter and shredded cheese as well. I prefer my cheese as a condiment. I would also suggest that you can make about 2/3 of a cornbread recipe. It makes for a bit thinner top and doesn’t overwhelm the meat so much. But it’s up to you!

Related articles

• Tamales: The Daring Cooks January Challenge. (goodcooks.wordpress.com)

Top That Tostada

Oh one of my favorite things is Tostadas.

Not for the faint of heart. Not for dainty dinner parties.

No, only for get down and dirty eatin’ cuz tostadas are invariably messy.

You can eat so far, and then it is gonna break and fall in a mess. So keep the fork handy.

A few tips and you will have a feast. So don’t be shy. Give it a whirl, and party down.

 

INGREDIENTS:

• A package of corn tortillas, soft or hard.
• 1 lb ground beef
• 1 lg tbsp Mexican spice seasoning
• 1 lg jalapeño, seeded and diced (or leave seeds if you like more heat
• 1 recipe frijoles refritos, or a can or two of commercial refried beans
• 1 recipe pico de gallo or a jar of commercial salsa of your liking
• condiments such as sliced lettuce or cabbage, sour cream, diced scallions, shredded cheddar or Monterey Jack cheese, avocado slices, sliced ripe olives, etc.

INSTRUCTIONS:

1. Add meat to a saute pan with the jalapeno and spices, cook until meat is done.
2. As to the tortillas: If using hard tortillas: Place them on a cookie sheet and place in a 275° oven until they are crispy. If you don’t do this, they will be bendable, and you won’t be able to bite off pieces. So make sure they are crispy like tortilla chips. If using fresh tortillas: take a small saute pan and cover the bottom with canola oil, about 1/8 inch deep. Heat until shimmering. Place a tortilla on the oil, and with tongs at the ready, let it fry until it starts to bubble up. Turn over, and do the other side. Leave them in long enough until they are CRISPY and break if pressure is applied. (Use the first as an experiment if you haven’t done this before). When done, place on a paper towelling lined cookie sheet and place in a 250° oven as each is done. Continue until you have done all you wish.
3. Assembly: take your tortilla. Spread a tbsp or so of the refried beans around, sprinkle with lettuce or very thinly sliced cabbage. Add a tbsp of the meat, and then add whatever other condiments you wish–usually cheese, sour cream and cheese and pico de gallo.
4. Hold carefully, and bite at the edge, and make a game of who can get the farthest without breaking their tostada! Just kidding.

Serves: 3

NOTE: You can used shredded chicken in place of the beef. Cut chicken breast meat into tenders, dust in the seasoning and fry until done. This is not traditional but who cares.

Related articles

• Chicken Tostadas with a twist (cookingandmyfamily.wordpress.com)
• Home and Homemade Tostadas (goingbackwards.wordpress.com)

Crazy Kielbasa Eggy Sauerkraut

Just call me crazy.

Ever so often, I get a real case of the Sauerkraut Pangs. I mean I crave it. It doesn’t last long, but I gotta have some, when I gotta have some.

As a kid we had a jar of kraut dumped in a pan, chunked up some potatoes and chunked up some kielbasa. Heat until taters are done. Tastes okay, but taters get sour from the kraut juice. I didn’t like that.

So I got this brain explosion, which may be a fart, depending on your point of view.

The point it, this recipe may not be for you. But it could be. Just depends.

So this is what I did, and actually we found it rather pleasant. The sauerkraut was still tangy without being too imposing, the egg custard was barely discernible but served to hold everything together. The potatoes and carrots maintained their flavor integrity.

INGREDIENTS:

• 1 large 28 oz can of sauerkraut, your favorite brand if you have one.
• 1 lb of kielbasa, again, your favorite brand
• 1 large onion, sliced
• 2 carrots, sliced on the diagonal
• 2 large potatoes whole, washed but not peeled
• 1 -2 c shredded swiss cheese
• 1 1/2 c milk
• 3 eggs

INSTRUCTIONS:

1. Place the sauerkraut in a sieve and run under water faucet for a couple of seconds and then drain, pressing out a fair amount of the juice. Should be not drippy at least.
2. Saute sliced onions slowly in some oil or butter until done.
3. Saute the carrots until nearly done, but still firm in the same pan when the onions are done.
4. Microwave the potatoes whole, until partially cooked but still firm enough to slice.
5. Grease a 8 x 6 deep baking dish (I use shortening)
6. Spread the sauerkraut in the bottom. Slice the potatoes and layer those on top. Then the carrots and then the onion.
7. Slice the kielbasa as you wish and spread over the top.
8. Whisk the eggs and milk together. Spread the cheese over the top of the kielbasa and then pour the egg custard over all.
9. You should just barely see the liquid.
10. Bake in a 375° oven, uncovered for about one hour.

Serves: 4

NOTE: You can put this all together save the eggs and milk early in the morning and then make and pour the custard just before ready to bake.

Comforting Creme Brulee

This is exquisite stuff.

It is quite simple to make.

It helps to have a propane torch.

It’s the ever so French, crème brûlée.

It is silky smooth, gentle of taste, quivery and crunchy.

It is like most things French, an anomaly. The opposites join in bliss.

This is my favorite recipe, and it is from Joy of Cooking.

INGREDIENTS:

• 2 c heavy cream
• 8 lg egg yolks or three lg eggs
• 1/2 sugar
• 3/4 tsp vanilla
• sugar or brown sugar for the glaze

INSTRUCTIONS:

1. Heat the cream in a sauce pan until just barely simmering.
2. In a separate bowl, stir the eggs with the sugar until blended.
3. Slowly, and carefully add the cream to the eggs, stirring as you go.
4. Pour through a fine sieve into a bowl with a pouring lip.
5. Stir in the vanilla
6. Pour into 6-8 custard cups or ramekins, and place in a water bath.
7. Set the pan in the oven and turn on the oven to 250°.
8. Bake for 1 1/2 hours until custards are set but still quivery.
9. Remove from water bath and cool to room temp and then cover with Saran wrap and refrigerate for up to 2 days, but at least 8 hours. Blot away any water droplets that form on the top before proceeding to the glaze.
10. Method one: (Can be applied up to 12 hours in advance of serving) Measure 2/3 c of sugar into a saucepan and drizzle 1/4 c water over. Swirl the pan over medium heat, without stirring, until a clear syrup forms–it must clarify before boiling. Once it has, raise the heat, bring to a boil, cover and boil for 2 minutes. Uncover and continue cooking until the mixture darkens. Swirl, and continue until it turns a deep amber. Dip the bottom of the pan in cold water for 2 seconds. Spoon a tablespoon immediately of the caramel over custard and tilt to cover. Do remaining custards. Cool again if it continues to darken while you are doing each custard, or reheat a bit if it gets too thick to pour. Refrigerate for at least 30 minutes.
11. Method two: (must be applied within an hour of serving) Adjust oven rack so that custards will be within 2 inches of the broiler element. Preheat the broiler for 10 minutes. Measure 1/3 c light granulated brown sugar or sugar placed through a sieve to fluff it up. Divide among the custards, evening with finger. Place on a baking sheet and place under the broiler until the sugar melts and bubbles. It will be uneven. Serve immediately.
12. Method three: Sprinkle evening over each custard 1 1/2- 2 teaspoons of sugar. Use a propane torch, and carefully hold the flame about 2 inches from the surface, rotating as the sugar melts and darkens. Serve no more than 1 hour after.

Serves: 6-8

NOTE: You can vary this recipe with other flavorings besides vanilla.

Related articles

• Tiramisu Creme Brulee (thesmartcookiecook.com)
• Honey Creme Brulee (romancingthebee.com)
• How do I love thee? With Orange Crème Brûlée (chefandsteward.com)
• Amaretto Creme Brulee (themagnoliacafe.wordpress.com)
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Carne Guisada Galore

This stuff is wonderful. It’s a Mexican stew, and it’s supposed to be very thick, and very spicy. And it makes the most wonderful burrito with some frijoles refritos and a few other condiments.

It has a lot of ingredients (though there are plenty of simpler recipes out there), but once thrown together, you can let it cook away all day with nothing much else to do until you can’t wait to EAT!

I am indebted to Kim Biegacki at JustaPinch for her recipe which inspired me. Frankly this is mostly her recipe, I just cut and added a bit here and there based on looking at a dozen or so similar recipes. Some of my changes were based on what was available to me, so do not feel bound to exactitude.

Here, the blending of flavors is more important than actual amounts, so change it up to fit your idea of heat and spice. I can tell you that what I ended up seemed awfully hot, but when we ate it, it was mouth warm rather than burning. So judge by my use of chiles what you might like.

INGREDIENTS:

• 1 1/2 lbs chuck, diced into bite-size pieces
• 1 15 oz can of diced tomatoes with their juice
• 1 1/2 c of a Mexican lager beer (I could find none so used Sam Adams Winter Lager)
• 2 jalapeños, seeded and deveined as you prefer or not, diced finely
• 1/2 medium onion, diced finely
• 1/2 of a sweet pepper, any color, diced finely
• 1-2 Serrano chiles, seeds removed or not (I did most of them) diced very finely
• 1 tsp cumin
• 1 TBSP my Mexican spice mix
• 2 tsp adobo sauce
• 1 TBSP chipotle in adobo sauce, minced
• 2 large cloves of garlic, micro-planed
• flour and oil for the meat
• tortillas
• 1 recipe of frijoles refritos (recipe follows)
• sour cream
• assorted cheddar or other Mexican cheese
• limes
• fresh cilantro

INSTRUCTIONS:

1. Heat about 3 tbsp of oil in a large cooking pot. ( I use a big old cast-iron pot with a glass lid)
2. Throw all the meat into a plastic bag and sprinkle generously with flour, shake until all the pieces are well coated
3. Begin by browning in batches the meat. Just one layer at a time, and brown them well. Remove done ones to a bowl until all are completed. Then return all the meat to the pot.
4. Add the onions, chiles, peppers, and saute until they are just softened.
5. Add the tomatoes, beer, and all the spices and herbs, adobo sauce etc.
6. Put it on a low simmer and check every hour or so and stir. Let this cook for a good 4 hours. It should be quite thick. Make a roux from flour and butter and add if it is too liquid, or take the lid off and continue simmering and let it cook down.
7. Warm your flour tortillas
8. Make a recipe of frijoles refritos.
9. Place the rest of the condiments on the table.
10. Take a tortilla, spread with some frijoles, add a couple of tablespoons of the guisada, add sour cream, cheese, squirt some lime on top, and a sprig of cilantro. Roll into a burrito and chow down!

Serves: 4-6

Note: If you do not wish to make burritos, you could serve over rice, Mexican flavored or plain. It could also be served with tortilla chips. Obviously you can add other things like avocado, chopped scallions, ripe olives as you desire.

Related articles

• Tex-Mex Carne Guisada (hungryhugheys.wordpress.com)
• Carne Guisada (Latin Beef Stew) (skinnytaste.com)

Frijoles Refritos

Refried beans are a staple in Mexican cooking. They are a wonderful side all on their own, but they are also used as part of more elaborate dishes such as tostados, chimichangas, and carne guisada tacos.

Yes, you can buy a can of it ready-made, but it won’t be very appetizing, and if you are taking all the time to make something really wonderful, why ruin it by have some blah refried beans when with very little extra time, you can make a really great refried bean dish.

If you insist on total purity, then start with dried pinto beans, soak as recommended, (over night) and then drain, refill with water and cook until tender. But frankly good canned pinto beans are fine. Just make sure to rinse off the salt and stuff by placing them in a sieve and rinsing.

INGREDIENTS:

• 2 cans pinto beans, rinsed
• 4 TBSP lard, bacon fat, or oil
• 1/2 c finely minced onion
• 1-2 jalapeño peppers, finally minced
• 1 tsp cumin
• a bit of chicken broth
• 1-2 tbsp fresh cilantro, chopped

INSTRUCTIONS:

1. Heat the fat in a saute pan. Add the onion and jalapeño and saute until tender
2. Add some of the beans and begin mashing them with a fork or a potato masher. As they get mashed, add more, until all is incorporated.
3. Add the cumin and stir, and then loosen until it is the consistency for spreading on a tortilla by adding a few tablespoons of chicken stock.
4. Add the cilantro

Serves: at least a dozen tortillas, and 6-8 as a side dish

Note: if you don’t want the heat, then leave out the chiles.  

Related articles

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